DOMAINE JEAN-PAUL DUBOST
BEAUJOLAIS
Dubost wines are renowned for their gastronomic excellence and can be found at some of the finest restaurants in the world, including many Michelin-starred restaurants in France. Jean-Paul Dubost, a fourth-generation vigneron, produces exceptional Beaujolais wines from his 26 hectares in Lantignié, Brouilly, Fleurie, Moulin-a-Vent, and Morgon. The wines feature a balance of luscious fruit, power, mineral complexity, and silky welcoming flavors.
In the mid-1990s, Jean-Paul took over the family business and began transitioning to organic farming practices. Today, all of his parcels are either fully organic or in the process of converting. Jean-Paul's winemaking techniques draw on regional tradition and low-interventionism, including spontaneous fermentation, semi-carbonic maceration and low levels of added sulfur at bottling.
Each wine expresses the distinct characteristics of its parcel and cru of origin, with Jean-Paul's vinification and elevage techniques serving to enhance the transmission of terroir. Dubost's wines offer a range of flavors, from the stony snap of Brouilly to the spicy power of Moulin-a-Vent and the generosity of Morgon. The wines from Jean-Paul's home village of Lantignié, located near Regnié and Morgon, are particularly noteworthy and stand out as great examples of cru Beaujolais.
Owner
Region
Appellations
Farming
Harvest
Size
Grapes Grown
Website
Vineland Rep.
Jean-Paul Dubost
Beaujolais
Beaujolais, Brouilly, Morgon, Régnié, Fleurie, Moulin-à-Vent
Organic
Manual
33 hectares
Chardonnay, Gamay
Reach out to confirm your country availability
JEAN-PAUL DUBOST BEAUJOLAIS villageS LANTIGNÉ blanc
Grape variety: 100% Chardonnay.
Terroir: Clay and limy soil.
Age of the vines: 20 years.
Density: 7,000 vines/hectare.
Production: 12,000 bottles.
Harvest and vinification: Manual harvesting. Whole grapes. Alcoholic fermentation in tank at approximately 20°C for three weeks. Settling and racking onto fine lees.
Aging: Aging in barrel for 6 months.
Residual sugar: <2 g/liter.
Alcohol level: 13%.
Tasting notes: This beautiful white wine has a pale gold color with slight straw-yellow reflections. It reveals delicate floral aromas (broom, acacia, honeysuckle). On the palate, citrus notes are subtly interwoven. With a beautiful structure, it is both round and supple, offering a relatively powerful aromatic finish.
90
2016
WA
90
2017
WE
JEAN-PAUL DUBOST BEAUJOLAIS VILLAGES LANTIGNÉ ROSÉ
Grape variety: 100% Gamay
Terroir: Sandy soil.
Age of the vines: 25 years.
Density: 10,000 vines/hectare.
Production: 5,000 bottles.
Harvest and vinification: Manual harvesting. Whole grapes, pressed after one day of cuvaison. Racking off the large lees and beginning fermentation 48 hours later as a clear wine.
Aging: Aging in stainless steel and concrete tanks, filtered with kieselgur without fining.
Residual sugar: <2 g/liter.
Alcohol level: 13%.
Tasting notes: This delightful rosé has a salmon-pink color with shiny reflections and is made from the Gamay grape variety. Aromas of raspberry and currant mixed with floral notes precede a beautifully fruity, round and fresh palate. Fine mineral notes add complexity to this mouthwatering and irresistible wine.
JEAN-PAUL DUBOST BEAUJOLAIS VILLAGES LANTIGNÉ ROUGE
Grape variety: 100% Gamay
Terroir: Granitic and sandy soil on the surface, with a subsoil of sandstone.
Age of the vines: 35-50 years, depending on the parcels.
Density: 10,000 vines/hectare.
Production: 60,000 bottles.
Harvest and vinification: Manual harvesting. Whole grapes. Carbonic maceration for 7-8 days.
Aging: Aging in stainless steel and concrete tanks, filtered with kieselgur without fining.
Residual sugar: <2 g/liter.
Alcohol level: 13%.
Tasting notes: This Beaujolais-Villages has a beautiful garnet red color with slight shiny reflections. It offers elegant aromas of red fruit and wildflowers. The palate is perfectly balanced: the smooth and fruity attack precedes a fleshy, gourmand texture. The finish is powerfully aromatic, with a beautiful freshness.
90
2019
WS
91
2020
JS
JEAN-PAUL DUBOST BROUILLY 'VIELLES VIGNES'
Grape variety: 100% Gamay
Terroir: Calcareous clay soil with blue schist in the subsoil.
Age of the vines: 45-55 years.
Density: 10,000 vines/hectare.
Production: 30,000 bottles.
Harvest and vinification: Late manual harvesting with over-ripened small grains. Whole grapes. Carbonic maceration for 10-12 days without crushing. First pressing one month after malolactic fermentation.
Aging: Aging in concrete tanks. Filtered with kieselgur before bottling.
Residual sugar: <2 g/liter.
Alcohol level: 13%.
Tasting notes: This "old vines" cuvee is among the great Brouilly wines. It has an intense red color with purplish reflections and powerful aromas of red fruit and vineyard peaches. The palate is racier, with a very good texture and a pleasant mineral note that precedes a very aromatic and fruity finish.
JEAN-PAUL DUBOST BROUILLY 'PIERREUX'
Grape variety: 100% Gamay from old grafted plants.
Terroir: Calcareous clay soil with blue schist in the subsoil.
Age of the vines: 80 years. Density: 10,000 vines/hectare.
Production: 15,000 bottles.
Harvest and vinification: Late manual harvesting with over-ripened small grains. Whole grapes. Carbonic maceration for 10-12 days without crushing. First pressing one month after malolactic fermentation.
Aging: Aging in concrete tanks. Filtered with kieselgur before bottling.
Residual sugar: <2 g/liter.
Alcohol level: 13.5%.
Tasting notes: A tannic and powerful wine. The finesse of the aromas is revealed after the first year: it then charms the palate with its elegance. To be enjoyed over 5 years.
90
2019
WE
91
2020
JS
JEAN-PAUL DUBOST FLEURIE 'LE VIVIER'
Grape variety: 100% Gamay.
Terroir: Typical soil of the appellation with large crystal pink granite.
Age of the vines: 60 years.
Density: 10,000 vines/hectare.
Production: 4,000 bottles.
Harvest and vinification: Manual harvesting. Whole grapes. Maceration for 8-9 days on average.
Aging: Aging in barrels.
Residual sugar: <2 g/liter. Alcohol level: 13.5%.
Tasting notes: Beautiful carmine red color with slight purplish reflections for this cuvee which exhales dominant fresh black currant and vineyard peach aromas. On the palate, red fruit notes clearly dominate. The wine is both soft, fleshy and velvety. The tannins, perfectly melted and of great finesse, complete this harmonious and complete Fleurie.
92
2020
JS
93
2018
WE
JEAN-PAUL DUBOST MOULIN-À-VENT 'LES BURDELINES'
Grape variety: 100% Gamay
Terroir: Granitic, clayey, sandy and clay-sandy soils.
Age of the vines: 40-65 years, depending on the plots.
Density: 10,000 vines/hectare.
Production: 11,000 bottles.
Harvest and vinification: Manual harvesting in baskets. Long extraction and low temperature fermentation for 15 days. Aging: Aging in concrete tanks and barrels.
Residual sugar: <2 g/liter.
Alcohol level: 13.5%.
Tasting Notes: This cuvee has a nice dark ruby color with slight violet hues. Right off the bat, the nose exudes ripe red fruit notes complemented by subtle floral notes with iris and violet as the primary scents. The palate delights in this chunky, dense, and tender matter. The tannins, of great finesse, reveal a great potential.
91
2020
JS
93
2019
WE
JEAN-PAUL DUBOST MORGON 'LA BALLOFIERE'
Grape variety: 100% Gamay
Terroir: Granit pebble soil on pyrite schists (disintegrated debris).
Age of the vines: 60 years. Density: 10,000 vines/hectare.
Production: 6,000 bottles.
Harvesting and vinification: Hand-harvested in over-ripening. Traditional vinification.
Aging: 50% in vat and 50% in barrel.
Residual sugar: <2g/liter.
Alcohol degree: 13.5%.
Tasting: This Morgon cuvée presents a beautiful bright robe with sustained ruby shades and subtle red fruit aromas. A soft and delicate attack reveals a structured, balanced and charming wine. The finish seduces with a beautiful persistence of peony and iris scents. A success!
93
2019
WE
93
2020
WE
JEAN-PAUL DUBOST MORGON 'CÔTE DE PY'
Grape variety: 100% Gamay noir à jus blanc (gobelet pruning).
Terroir: Soil of granites, pyrite schists.
Age of the vines: 65 years. Density: 10,000 vines/hectare.
Production: 4,000 bottles.
Harvesting and vinification: Hand-harvested in crates. Total carbonic maceration for 25 days. Draining of large sediment.
Aging: Aging in 500 liter barrels for 18 months.
Residual sugar: <2g/liter.
Alcohol degree: 14%.
Tasting: This micro-cuvée with a beautiful dark garnet color is symbolic of a great terroir wine. Deep, refined notes of cherry, plum and spices characterize this powerful nose. The mouth, with surprising complexity, is also powerful. Beautiful mineral notes combine with an astonishing freshness for the greatest pleasure of connoisseurs.
93
2019
WE
94
2020
JS
